I’m sharing my Easy Sourdough Bread Recipe that yields dependable, sandwich-ready loaves using just a few everyday ingredients.

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I never expected sandwich bread from my starter to be this pillowy but after a few tries I finally nailed a loaf that feels like a Super Easy Sourdough Bread Recipe. I start with a healthy active sourdough starter and a bit of softened unsalted butter for richness, and somehow it yields the kind of crumb that begs to be sliced thick.

If you are a Beginner Sourdough Sandwich Bread baker you might think sourdough is fussy, but this one forgives mistakes and still tastes amazing. Trust me, you’ll want to learn the little quirks that make it work.

Ingredients

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Bread flour: high gluten gives structure, lots of carbs, helps make tall slices and chew
Whole milk: adds fat and protein for softness, makes crumb tender and it’s richer
Sourdough starter: gives tangy flavor, fermentation adds depth and natural leavening, also feeds microbes
Sugar: small sweetness, feeds yeast and starter for a better rise, not overly sweet
Unsalted butter: adds richness, tender crumb, more flavor and softer slices, melts into the dough
Fine sea salt: balances flavor, strengthens gluten slightly, controls fermentation so it wont overproof
Large egg optional: boosts richness, adds protein for structure, makes loaf extra soft and taller

Ingredient Quantities

500 g bread flour (about 4 cups)

300 g whole milk warm (about 1 1/4 cups)

100 g active sourdough starter 100% hydration (about 1/2 cup)

40 g granulated sugar (about 3 tbsp)

40 g unsalted butter softened (about 3 tbsp)

10 g fine sea salt (about 2 tsp)

1 large egg room temp optional for extra softness

How to Make this

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1. Make sure your starter is active and bubbly, then warm the milk to about 30 to 35 C (86 to 95 F). In a big bowl stir together 500 g bread flour, 100 g active sourdough starter and the warm 300 g milk until a shaggy dough forms. Let that sit uncovered for 20 to 30 minutes to autolyse.

2. After autolyse add 40 g sugar, 10 g fine sea salt, 40 g softened unsalted butter and the optional room temp egg if using. Mix until combined, then knead by hand for about 8 to 10 minutes or use a stand mixer with dough hook for 5 to 7 minutes until the dough is smooth and elastic. The dough will be a bit tacky, thats normal, use lightly oiled hands not more flour.

3. Do a quick windowpane test to check gluten development if you can. If it tears right away knead a couple more minutes. If you see a thin translucent sheet youre good.

4. Place the dough in a lightly oiled bowl, cover and bulk ferment at a warm spot. Do 2 to 3 sets of gentle stretch and folds during the first 60 to 90 minutes, every 30 minutes. Then leave the dough to rest until it looks noticeably puffy and slightly risen, usually 2 to 4 hours total depending on room temp.

5. Turn the dough out onto a lightly floured surface, pre shape into a loose log, rest 10 to 15 minutes uncovered. This relaxes the dough and makes final shaping easier.

6. Shape tightly into a loaf for good oven spring. Place seam side down into a greased 9 by 5 inch loaf pan, or line with parchment if you prefer. Tuck the ends under so the top is smooth.

7. Final proof at room temperature until the dough is puffed and jiggly but not collapsed, about 1 to 2 hours. Or for better flavor and easier slicing refrigerate covered overnight up to 12 hours, then bring back to room temp for 30 to 60 minutes before baking.

8. Preheat oven to 190 C 375 F with a rack in the middle. Optionally brush the top with milk or beaten egg for a shinier crust. If you like a softer crust put a small oven safe pan of hot water on the bottom rack for steam during the first 10 minutes.

9. Bake 30 to 40 minutes until the top is deep golden and the internal temp reaches about 88 to 93 C 190 to 200 F. If the top browns too fast tent loosely with foil and keep baking.

10. Let the loaf cool in the pan for about 10 minutes then turn out onto a wire rack. Brush with melted butter for a softer crust, and wait at least an hour before slicing so the crumb sets. Enjoy your soft fluffy sourdough sandwich bread.

Equipment Needed

1. Digital kitchen scale (for grams)
2. Large mixing bowl
3. Instant read thermometer (for milk and loaf temp)
4. Stand mixer with dough hook or a sturdy wooden spoon for hand kneading
5. Bench scraper / dough scraper
6. Measuring spoons and a small measuring cup
7. 9 x 5 inch loaf pan, plus parchment or oil for greasing
8. Pastry brush and a small oven safe pan for steam (optional)
9. Wire cooling rack and a kitchen timer

FAQ

What if my starter isnt active enough? A: Feed it until bubbly and roughly doubled at room temp, usually 4 to 8 hours. If you dont have time, add 1 tsp instant yeast to the dough to speed things up, but try to use an active starter when you can.

How long should the dough rise? A: Bulk ferment at room temp about 3 to 6 hours until the dough is a bit puffier and airy, then shape and final proof 1 to 2 hours until the loaf is puffy but not wildly overproofed. Or chill overnight 8 to 12 hours in the fridge for better flavor and easier timing.

Do I have to use milk and the egg? A: Milk gives extra tenderness and a softer crust, egg is optional for even more softness. You can swap milk for equal water plus 20 g neutral oil, and use plant milk and vegan butter to make it dairy free.

My bread turned out dense, what happened? A: Common causes: inactive starter, underproofing, too much flour, cold dough, or over kneading. Fixes: use an active starter, let bulk rise longer at a warm spot, try a 30 minute autolyse, do gentle stretch-and-folds, and use the poke test – a dent should slowly bounce back.

How do I get a soft crust and tender crumb? A: The milk, sugar, butter and optional egg in the recipe help already. Brush the loaf with melted butter right out of the oven and wrap in a towel or bag once cooled a bit to keep it soft. Avoid overbaking.

Best way to store or freeze the loaf? A: Cool completely, slice if you like, then store at room temp in a sealed bag for 2 to 3 days. Freeze up to 3 months, slice before freezing so you can toast straight from the freezer. Avoid the fridge – it makes bread stale faster.

Soft + Fluffy Easy Sourdough Sandwich Bread Recipe Substitutions and Variations

Bread flour: swap to all-purpose flour 1:1 (500 g) but add 20–25 g vital wheat gluten to get similar strength. If you dont have gluten, AP 1:1 works too, just expect a slightly softer less chewy crumb.
Whole milk (300 g): replace with equal-weight buttermilk (300 g) for extra tenderness and mild tang, or use 300 g unsweetened soy or pea milk for a dairy-free option (soy/pea keep the richness best). If the plant milk is sweetened, cut the sugar slightly.
100 g active sourdough starter (100%): no starter? use 2 tsp (about 6 g) instant yeast mixed into the dry flour, omit the starter and shorten bulk rise to ~60–90 minutes until doubled. Or make a quick poolish: 50 g flour + 50 g water + a pinch of yeast, rest 2–3 hours, then fold in.
1 large egg (optional): to omit, add ~50 g extra milk to keep hydration, or replace with 40 g neutral oil + 10 g milk for similar richness. Vegan swap: 1 flax “egg” (1 tbsp ground flax + 3 tbsp water, let gel) but expect a slightly denser loaf.

Pro Tips

– If your starter looks sleepy, feed it once or twice a few hours before using and keep it somewhere warm, dont just rely on the float test. You want obvious bubbles and a domed peak, that tells you it has the lift to make the loaf airy.

– Resist the urge to add extra flour when the dough is tacky, thats normal. Instead oil your hands and use a bench scraper to fold and tighten the dough; if your windowpane tears, let it rest 5 to 10 minutes then knead a little more, not a lot more flour.

– For a cleaner slice and deeper flavor, retard the shaped loaf in the fridge overnight when you can, then let it warm up before baking. For final proofing at room temp use the poke test: if the dent springs back fast its underproofed, if it barely moves it might be overproofed.

– Use steam in the first part of the bake to keep the crust soft and get better oven spring, and brush melted butter on the hot loaf for a tender crust. If the top browns too quick, cover loosely with foil, and always let the bread cool enough so the crumb finishes setting before you slice it.

Soft + Fluffy Easy Sourdough Sandwich Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Easy Sourdough Bread Recipe that yields dependable, sandwich-ready loaves using just a few everyday ingredients.

Servings

servings

Calories

142

kcal

Equipment: 1. Digital kitchen scale (for grams)
2. Large mixing bowl
3. Instant read thermometer (for milk and loaf temp)
4. Stand mixer with dough hook or a sturdy wooden spoon for hand kneading
5. Bench scraper / dough scraper
6. Measuring spoons and a small measuring cup
7. 9 x 5 inch loaf pan, plus parchment or oil for greasing
8. Pastry brush and a small oven safe pan for steam (optional)
9. Wire cooling rack and a kitchen timer

Ingredients

500 g bread flour (about 4 cups)
300 g whole milk warm (about 1 1/4 cups)
100 g active sourdough starter 100% hydration (about 1/2 cup)
40 g granulated sugar (about 3 tbsp)
40 g unsalted butter softened (about 3 tbsp)
10 g fine sea salt (about 2 tsp)
1 large egg room temp optional for extra softness

Directions

Make sure your starter is active and bubbly, then warm the milk to about 30 to 35 C (86 to 95 F). In a big bowl stir together 500 g bread flour, 100 g active sourdough starter and the warm 300 g milk until a shaggy dough forms. Let that sit uncovered for 20 to 30 minutes to autolyse.
After autolyse add 40 g sugar, 10 g fine sea salt, 40 g softened unsalted butter and the optional room temp egg if using. Mix until combined, then knead by hand for about 8 to 10 minutes or use a stand mixer with dough hook for 5 to 7 minutes until the dough is smooth and elastic. The dough will be a bit tacky, thats normal, use lightly oiled hands not more flour.
Do a quick windowpane test to check gluten development if you can. If it tears right away knead a couple more minutes. If you see a thin translucent sheet youre good.
Place the dough in a lightly oiled bowl, cover and bulk ferment at a warm spot. Do 2 to 3 sets of gentle stretch and folds during the first 60 to 90 minutes, every 30 minutes. Then leave the dough to rest until it looks noticeably puffy and slightly risen, usually 2 to 4 hours total depending on room temp.
Turn the dough out onto a lightly floured surface, pre shape into a loose log, rest 10 to 15 minutes uncovered. This relaxes the dough and makes final shaping easier.
Shape tightly into a loaf for good oven spring. Place seam side down into a greased 9 by 5 inch loaf pan, or line with parchment if you prefer. Tuck the ends under so the top is smooth.
Final proof at room temperature until the dough is puffed and jiggly but not collapsed, about 1 to 2 hours. Or for better flavor and easier slicing refrigerate covered overnight up to 12 hours, then bring back to room temp for 30 to 60 minutes before baking.
Preheat oven to 190 C 375 F with a rack in the middle. Optionally brush the top with milk or beaten egg for a shinier crust. If you like a softer crust put a small oven safe pan of hot water on the bottom rack for steam during the first 10 minutes.
Bake 30 to 40 minutes until the top is deep golden and the internal temp reaches about 88 to 93 C 190 to 200 F. If the top browns too fast tent loosely with foil and keep baking.
Let the loaf cool in the pan for about 10 minutes then turn out onto a wire rack. Brush with melted butter for a softer crust, and wait at least an hour before slicing so the crumb sets. Enjoy your soft fluffy sourdough sandwich bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.